Work

Physically and chemically modified starches as texturisers of low-fat milk gels

Year: 2019

Type: article

Source: International Dairy Journal

DOI: 10.1016/j.idairyj.2019.01.007

Authors: Ángela Bravo-Núñez, Valentín Pando, Manuel Gómez

Institution: Universidad de Valladolid

Language: English

Topic: Polysaccharides Composition and Applications

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

Funder: European Regional Development Fund

OpenAlex ID: W2914080733

FWCI: 1.941

Cites: 35

Cited by: 25

Related to: 10